PCR Detection of Foodborne Bacteria Producing the Biogenic Amines Histamine, Tyramine, Putrescine, and Cadaverine

2006 ◽  
Vol 69 (10) ◽  
pp. 2509-2514 ◽  
Author(s):  
BLANCA de las RIVAS ◽  
ÁNGELA MARCOBAL ◽  
ALFONSO V. CARRASCOSA ◽  
ROSARIO MUÑOZ
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Histidine Decarboxylase ◽  
Bacterial Strains ◽  
Specific Detection ◽  
Synthetic Oligonucleotide ◽  
Foodborne Bacteria ◽  
Gene Coding ◽  
Pcr Method ◽  
Encoding Genes

This study describes an easy PCR method for the detection of foodborne bacteria that potentially produce histamine, tyramine, putrescine, and cadaverine. Synthetic oligonucleotide pairs for the specific detection of the gene coding for each group of bacterial histidine, tyrosine, ornithine, or lysine decarboxylases were designed. Under the conditions used in this study, the assay yielded fragments of 372 and 531 bp from histidine decarboxylase–encoding genes, a 825-bp fragment from tyrosine decarboxylases, fragments of 624 and 1,440 bp from ornithine decarboxylases, and 1,098- and 1,185-bp fragments from lysine decarboxylases. This is the first PCR method for detection of cadaverine-producing bacteria. The method was successfully applied to several biogenic amine–producing bacterial strains.

Detection of Biogenic Amine Producer Bacteria in a Typical Italian Goat Cheese

2008 ◽  
Vol 71 (1) ◽  
pp. 205-209 ◽  
Author(s):  
SILVIA BONETTA ◽  
SARA BONETTA ◽  
ELISABETTA CARRARO ◽  
JEAN DANIEL COÏSSON ◽  
FABIANO TRAVAGLIA ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Enterococcus Faecalis ◽  
Biogenic Amine ◽  
Pediococcus Acidilactici ◽  
Bacterial Strains ◽  
Goat Cheese ◽  
Low Concentrations ◽  
Amine Content ◽  
High Concentrations ◽  
Almost All

The aim of this study was to research decarboxylating bacterial strains and biogenic amine content in a typical Italian goat cheese (Robiola di Roccaverano). The study was performed on fresh and ripened samples of goat cheese manufactured from industrial and artisanal producers. Sixty-seven bacterial strains isolated showed decarboxylating activity, and Enterococcus faecalis was the most widespread decarboxylating species in all artisanal and industrial products. Pediococcus acidilactici and Enterococcus malodoratus were also identified as biogenic amine producers in Robiola di Roccaverano cheese. All the E. faecalis strains isolated in this study were able to decarboxylate tyrosine. Tyramine was the most abundant biogenic amine in cheese samples, while histamine was the most widespread. High amounts of these two biogenic amines were found in ripened samples (up to 2,067 mg/kg for tyramine and 1,786 mg/kg for histamine), whereas 2-phenylethylamine and tryptamine were present in almost all ripened cheeses at low concentrations. The detection of strains producing biogenic amines and the high concentrations of tyramine and histamine found in ripened Robiola di Roccaverano could represent a potential risk to the consumer.

Microdroplet-based multiplex PCR on chip to detect foodborne bacteria producing biogenic amines

2013 ◽  
Vol 35 (1) ◽  
pp. 10-14 ◽  
Author(s):  
Anna Giovanna Sciancalepore ◽  
Elisa Mele ◽  
Valentina Arcadio ◽  
Francesco Reddavide ◽  
Francesco Grieco ◽  
...  
Keyword(s):  
Multiplex Pcr ◽  
Biogenic Amines ◽  
Foodborne Bacteria ◽  
On Chip

scholarly journals Biogenic Amines in Plant-Origin Foods: Are They Frequently Underestimated in Low-Histamine Diets?

Foods ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 205 ◽  
Author(s):  
Sònia Sánchez-Pérez ◽  
Oriol Comas-Basté ◽  
Judit Rabell-González ◽  
M. Veciana-Nogués ◽  
M. Latorre-Moratalla ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Plasma Levels ◽  
Diamine Oxidase ◽  
Great Variability ◽  
Plant Origin ◽  
Lower Affinity ◽  
Origin And Evolution ◽  
Histamine Intolerance ◽  
Existing Data

Low-histamine diets are currently used to reduce symptoms of histamine intolerance, a disorder in histamine homeostasis that increases plasma levels, mainly due to reduced diamine-oxidase (DAO) activity. These diets exclude foods, many of them of plant origin, which patients associate with the onset of the symptomatology. This study aimed to review the existing data on histamine and other biogenic amine contents in nonfermented plant-origin foods, as well as on their origin and evolution during the storage or culinary process. The only plant-origin products with significant levels of histamine were eggplant, spinach, tomato, and avocado, each showing a great variability in content. Putrescine has been found in practically all plant-origin foods, probably due to its physiological origin. The high contents of putrescine in certain products could also be related to the triggering of the symptomatology by enzymatic competition with histamine. Additionally, high spermidine contents found in some foods should also be taken into account in these diets, because it can also be metabolized by DAO, albeit with a lower affinity. It is recommended to consume plant-origin foods that are boiled or are of maximum freshness to reduce biogenic amine intake.

Biogenic Amine Index for Freshness Evaluation in Iced Mediterranean Hake (Merluccius merluccius)

2005 ◽  
Vol 68 (11) ◽  
pp. 2433-2438 ◽  
Author(s):  
S. BAIXAS-NOGUERAS ◽  
S. BOVER-CID ◽  
M. T. VECIANA-NOGUÉS ◽  
A. MARINÉ-FONT ◽  
M. C. VIDAL-CAROU
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Sensory Analysis ◽  
Pelagic Fish ◽  
Point Of View ◽  
Ice Storage ◽  
Complementary Information ◽  
Merluccius Merluccius ◽  
Sensory Data ◽  
Chilling Temperatures

Biogenic amine accumulation was studied during the ice storage of Mediterranean hake. Sensory analysis and counts of Shewanella, Pseudomonas, enterobacteria, psychrotrophic, and mesophilic bacteria provided complementary information on hake spoilage. Putrescine and cadaverine were the main amines accumulated, whereas histamine and tyramine were minor amines but had qualitative interest from the hygienic point of view. Although all biogenic amines were less abundant than in pelagic fish, they may also be used as indicators of freshness and/or spoilage in hake. Cadaverine was the amine best correlated with Shewanella, which was the specific spoilage organism. Therefore, cadaverine may be regarded as the specific spoilage biogenic amine for hake stored at chilling temperatures. However, the biogenic amine index, which considers cadaverine, putrescine, histamine, and tyramine, has several advantages as an indicator of hake quality. Taking into account sensory data, an acceptability limit of the biogenic amine index could be established in 15 to 20 μg/g.

Detection and Quantification of Biogenic Amines in Fermented Food Products Sold in Botswana

2010 ◽  
Vol 73 (9) ◽  
pp. 1703-1708 ◽  
Author(s):  
CLEMENT MAGWAMBA ◽  
MAITSHWARELO IGNATIUS MATSHEKA ◽  
SISAI MPUCHANE ◽  
BERHANU ABEGAZ GASHE
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
High Performance ◽  
Fermented Food ◽  
Allowable Limit ◽  
Fermented Beverages ◽  
Sour Milk ◽  
Mean Concentration ◽  
The U.S ◽  
Detection And Quantification

The incidence and concentrations associated with four important biogenic amines in leading commercial fermented beverages consumed in Botswana were determined using high-performance liquid chromatography. In 87 sorghum brew and 84 sour milk (madila, amasi) samples tested, putrescine was the most prevalent biogenic amine (63 and 61%, respectively), while histamine was the least prevalent (24 and 8%, respectively). Cadaverine was the most frequently detected biogenic amine in 79 of the commercial sour maize beverage (mageu/mahewu) samples tested (found in 70% of the samples), while tyramine was the least detected (occurring in 3% of the samples). In sorghum brew and sour milk, tyramine was found to be the most concentrated (mean concentration of 2.08 mg/100 ml and 3.2 mg/100 ml, respectively), and histamine was found to be the least concentrated (mean concentration of 0.94 mg/100 ml and 0.31 mg/100 ml, respectively). Overall, the biogenic amine concentrations of all three fermented products were within acceptable limits. However, one sorghum brew sample had a histamine content of 5.8 mg/100 ml, which was above the 5.0 mg/100 g allowable limit suggested by the U.S. Food and Drug Administration.

scholarly journals Complete Nucleotide Sequence of the pCTX-M3 Plasmid and Its Involvement in Spread of the Extended-Spectrum β-Lactamase Gene blaCTX-M-3

2007 ◽  
Vol 51 (11) ◽  
pp. 3789-3795 ◽  
Author(s):  
M. Gołębiewski ◽  
I. Kern-Zdanowicz ◽  
M. Zienkiewicz ◽  
M. Adamczyk ◽  
J. Żyliǹska ◽  
...  
Keyword(s):  
Nucleotide Sequence ◽  
Resistance Genes ◽  
Antibiotic Resistance Genes ◽  
Conjugative Plasmid ◽  
Bacterial Strains ◽  
Extended Spectrum ◽  
Gene Coding ◽  
Kluyvera Ascorbata ◽  
Almost All ◽  
Lactamase Gene

ABSTRACT Here we report the nucleotide sequence of pCTX-M3, a highly conjugative plasmid that is responsible for the extensive spread of the gene coding for the CTX-M-3 extended-spectrum β-lactamase in clinical populations of the family Enterobacteriaceae in Poland. The plasmid belongs to the IncL/M incompatibility group, is 89,468 bp in size, and carries 103 putative genes. Besides bla CTX-M-3, it also bears the bla TEM-1, aacC2, and armA genes, as well as integronic aadA2, dfrA12, and sul1, which altogether confer resistance to the majority of β-lactams and aminoglycosides and to trimethoprim-sulfamethoxazole. The conjugal transfer genes are organized in two blocks, tra and trb, separated by a spacer sequence where almost all antibiotic resistance genes and multiple mobile genetic elements are located. Only bla CTX-M-3, accompanied by an ISEcp1 element, is placed separately, in a DNA fragment previously identified as a fragment of the Kluyvera ascorbata chromosome. On the basis of sequence analysis, we speculate that pCTX-M3 might have arisen from plasmid pEL60 from plant pathogen Erwinia amylovora by acquiring mobile elements with resistance genes. This suggests that plasmids of environmental bacterial strains could be the source of those plasmids now observed in bacteria pathogenic for humans.

scholarly journals Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional Gochujang (Fermented Red Pepper Paste) Products

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2370
Author(s):  
Srinivasan Ramalingam ◽  
Ashutosh Bahuguna ◽  
SeMi Lim ◽  
Ah-ryeong Joe ◽  
Jong-Suk Lee ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Red Pepper ◽  
Human Consumption ◽  
Cottage Industry ◽  
Regulatory Authorities

Traditional gochujang is well known for its distinguished flavor and taste. However, the safety of cottage industry gochujang products is uncertain, particularly, in terms of biogenic amine (BA) content which is not yet documented. The present study aimed to determine the level of BAs present in 35 traditional gochujang products nationwide. All gochujang products had considerable amounts of total BAs ranging from 52.95 mg/kg to 176.24 mg/kg. Individually, histamine and tyramine were either not detected or detected up to 16.94 mg/kg and 2.15–52.34 mg/kg, respectively. In all the tested gochujang products, putrescine, spermidine, and spermine were detected in the range of 7.60–56.72 mg/kg, 14.96–36.93 mg/kg, and 4.68–16.31 mg/kg, respectively. A total of 22 and 19 gochujang products had less than 1 mg/kg of cadaverine and histamine, respectively. The findings indicate that all the gochujang products tested herein had BA levels below the suggested toxicity limits recommended by the various regulatory authorities, which reveal that they are safe for human consumption.

scholarly journals Histamine in Foods: Its Safety and Human Health Implications

2014 ◽  
Vol 8 ◽  
pp. 1-11 ◽  
Author(s):  
Krishna Prasad Rai ◽  
Hare Ram Pradhan ◽  
Bal Kumari Sharma ◽  
Som Kant Rijal
Keyword(s):  
Biogenic Amine ◽  
High Performance ◽  
Histidine Decarboxylase ◽  
Meat Products ◽  
Alcoholic Beverages ◽  
Decarboxylase Activity ◽  
Technological Advancement ◽  
Elisa Technique ◽  
Surveillance Mechanism ◽  
Protein Rich

This article reviews the overall aspects of histamine, one of the most potent biogenic amine, which is formed by decarboxylation of histidine protein rich foods in fish and fish products, dairy products, meat and meat products, fermented vegetables and soy products, and alcoholic beverages such as wine and beer. Normally, three basic conditions i.e. high content of free histidine, bacterial histidine decarboxylase activity and high temperature storage environment elevates the level of histamine in foods. Several chromatographic methods utilizing thin layer chromatography (TLC), high performance liquid chromatography (HPLC), gas chromatography (GC) and colorimetry, fluorimetry and ELISA technique have been developed for the analysis of biogenic amine including histamine. Histamine usually exceeding 1000 mg/kg has been implicated with scombrotoxicosis. Several government authorities including Codex Alimentarious Commission has also set the level of histamine in different food products varying from 5 to 40 mg/100g. Proper technical regulations and surveillance mechanism as well as hygienic and bio-technological advancement in food manufacturing establishment could be the good preventive measures of low histamine foods in future.  DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11720 J. Food Sci. Technol. Nepal, Vol. 8 (1-11), 2013

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